Per person, hard-cook two or three eggs and make 2 slices whole-wheator salt-rising toast.

Make a medium white sauce. Per 2 c. sauce, which will feed 3 or 4people, melt in about 1/2 c. or to taste) grated Gruyere or Swisscheese and add a tbsp. of sherry or _shao xing_ and a generouspinch of tarragon. Add black pepper to taste. Keep warm; wrappingpan in a towel usually works well.

Saute fresh mushroom caps in a little butter seasoned with a cloveof garlic till the juices flow. Pepper these too if desired.

Arrange toast on plates, two slices per person. Slice eggs andarrange on toast. Spoon mushrooms and their juices and butter ontoeggs. Pour sauce over top, and serve immediately with cold brutchampagne and/or good coffee, and fruit or a green salad.